Artichokes Barigoule

Artichokes Barigoule
Staff Writer
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A traditional Provençal dish, this recipe braises artichoke hearts up until the point of perfect tenderness. Garnishes like crunchy radishes and fresh herbs add textured and bright finish. 

4
Servings
203
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil, plus more if needed
  • 1/4 Cup mirepoix, 1/3 part diced celery, 1/3 part diced carrots, 1/3 part diced fennel
  • 3 peppercorns
  • 1 clove garlic, smashed
  • 2 Tablespoons lemon juice
  • 1/4 Cup champagne vinegar
  • 1/4 Cup white wine
  • 1/2 Cup water
  • 4 artichoke hearts, choke removed and sliced in half, soaked in lemon water
  • 2 Tablespoons butter
  • Tomato concasse, for garnish
  • Sliced radishes, for garnish
  • Soft herbs, such as parsley, basil, and mint, for garnish
  • Salt and pepper, to taste

Directions

In a medium sauté pan, heat 2 tablespoons of oil over medium-high. Add the mirepoix, peppercorns, and clove of garlic and season with salt and pepper to taste. Cook for 2 minutes and then add the lemon juice, champagne vinegar, white wine, and water. Bring mixture to a boil and add the artichoke hearts. Lower the heat to a simmer, cover, and cook for 8 minutes. 

Using a paring knife, check the artichoke hearts. If the hearts pull away from the knife easily (are knife-tender), remove the hearts from the braising liquid and set aside. Season the liquid with salt and pepper and bring to a boil. Cook at a boil until the liquid is reduced by ½ into a sauce, about 15 minutes. Remove from the heat, add the butter, and lightly shake the pan in circles to emulsify. If you don’t want to use the butter, substitute with oil.

Place 2 artichoke halves on 4 different plates. Garnish with tomato, sliced radishes, and soft herbs and serve. 

Nutritional Facts

Total Fat
15g
21%
Sugar
3g
3%
Saturated Fat
5g
21%
Cholesterol
11mg
4%
Carbohydrate, by difference
11g
8%
Protein
5g
11%
Vitamin A, RAE
49µg
7%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
122mg
12%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
25µg
1%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
80mg
11%
Selenium, Se
3µg
5%
Sodium, Na
274mg
18%
Water
46g
2%
Zinc, Zn
1mg
13%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.